This week was begin with the experiment for testing the shelf life, 10 assessors were invided for sensory purpose,and the assessors were asked toevaluate the samples 3 times (on Mon, Wed, Fri) by smell the samples. While pH measurement also take place.The shelf-life of the drinking yogurt products can be determined by visual assessment, sensory profiling or analytical measurements. Since the most important factors of the yoghurt drink shelf-life are the microorganisms, pH, temperature, water activity, oxygen and the humidity, the shelf-life experiment was designed by examining the pH and sensory profile within our product and a commercial product for 4 weeks. Measurements are going to take place every 2 days by 14 assessors. After the first shelf-life, we discuss and seperate the literature search for GMP, GHP & HACCP. Each group member will search an aspect of GMP & GHP and then send to marianna to make the summarise of GMP & GHP. Meanwhile, the HACCP decision tree, flowchart and worksheet form are seperate into 2 parts (yoghurt line & kiwi juice line) to searching, and the HACCP analysis was discussed by all the group members. Then we seperate the writting for each member, (Huiying will finish the unfinished part of III and HACCP worksheet for juice line and then combine all the things of HACCP to write summarise, Rong Lu will finish the commercial experiment results analysis, some part of kiwi juice of HACCP and write the quality contral plan, Marianna will finish the shelf life writting and collect all the information from other members to summarise of GMP & GHP, Raj will finish the packaging writting and finish the HACCP worksheet for yoghurt line, Zhun Wang will finish the legislation part and search information for GMP/GHP & help Rong Lu to finish the quality control plan.)
This week was begin with the experiment for testing the shelf life, 10 assessors were invided for sensory purpose,and the assessors were asked toevaluate the samples 3 times (on Mon, Wed, Fri) by smell the samples. While pH measurement also take place.The shelf-life of the drinking yogurt products can be determined by visual assessment, sensory profiling or analytical measurements. Since the most important factors of the yoghurt drink shelf-life are the microorganisms, pH, temperature, water activity, oxygen and the humidity, the shelf-life experiment was designed by examining the pH and sensory profile within our product and a commercial product for 4 weeks. Measurements are going to take place every 2 days by 14 assessors.
After the first shelf-life, we discuss and seperate the literature search for GMP, GHP & HACCP. Each group member will search an aspect of GMP & GHP and then send to marianna to make the summarise of GMP & GHP. Meanwhile, the HACCP decision tree, flowchart and worksheet form are seperate into 2 parts (yoghurt line & kiwi juice line) to searching, and the HACCP analysis was discussed by all the group members. Then we seperate the writting for each member, (Huiying will finish the unfinished part of III and HACCP worksheet for juice line and then combine all the things of HACCP to write summarise, Rong Lu will finish the commercial experiment results analysis, some part of kiwi juice of HACCP and write the quality contral plan, Marianna will finish the shelf life writting and collect all the information from other members to summarise of GMP & GHP, Raj will finish the packaging writting and finish the HACCP worksheet for yoghurt line, Zhun Wang will finish the legislation part and search information for GMP/GHP & help Rong Lu to finish the quality control plan.)
Gantt chart
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